GINGERBREAD CUT-OUT DOUGH

Gingerbread Cut-Out Dough image

This light and crisp gingerbread is alive with spice. This dough is based off of a shortbread cookie and will spread minimally when baked.

Provided by Dan Langan

Categories dessert

Time 2h35m

Yield Twenty-four to thirty-six 3-inch gingerbread men

Number Of Ingredients 12

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Ingredients

4 1/2 cups all-purpose flour (550 grams), plus more for the surface if needed
1 cup lightly packed light brown sugar (220 grams)
1/4 cup confectioners' sugar (30 grams)
3 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons fine salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 sticks (8 ounces) unsalted butter, cut into cubes, at room temperature
Nonstick cooking spray, optional (see Cook's Note)
1/2 cup unsulphured molasses
4 teaspoons pure vanilla extract

Steps:

Mix the flour, sugars, ginger, cinnamon, salt, baking soda and cloves in the bowl of a stand mixer fitted with the paddle attachment on low speed until combined, about 30 seconds. With the mixer speed on low, begin adding the butter. Allow the mixture to blend until the butter is fully incorporated and the mixer looks sandy, up to 4 minutes. The ingredients should hold together when clumped in your hand. Add the molasses and vanilla to the butter-flour mixture and mix on low until a dough forms. Turn the dough out onto a clean work surface and knead it about 20 to 25 times until smooth. If the dough is sticky, add a sprinkling of flour until it no longer sticks to your hands. Divide the dough in half.
Working with one half at a time, roll the dough between two pieces of parchment paper until it is about 1/8 to 1/4 inch thick (see Cook's Note). Use a VERY light sprinkling of flour on the dough if it is sticking to the parchment. Repeat with the second portion of dough. Chill the rolled dough on baking sheets until firm, about 2 hours in the fridge or 30 minutes in the freezer.
Preheat the oven to 375 degrees F.
Cut out gingerbread shapes and place the cookies on half sheet pans lined with parchment. Bake until the edges and center feel set and the centers puff slightly, rotating the pans from back to front and top to bottom about 8 minutes into baking, 11 to 12 minutes total for medium-sized 3-inch cookies (see Cook's Note). Allow to cool completely before removing from the parchment.